Bring the milk, cream and coconut extract to a boil in a medium saucepan over medium heat. Reduce the heat to low and stir in the chocolate. Whisk until smooth and pour into mugs. Garnish with whipped topping, shaved dark chocolate, and shredded coconut.

Directions:Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Wrap the artichoke hearts with the half slices of bacon. Secure with a toothpick. Place on the baking sheet and drizzle with the reserved artichoke liquid. Roast in the oven for 12-15 minutes, or until lightly browned. Serve hot.

In a large bowl, cream butter with yogurt, sugar and eggs. In separate bowl, combine all but 3 tablespoons flour, baking powder, baking soda and salt.

Combine milks and vanilla in a small bowl. Alternately add milk and flour mixtures to egg mixture.

In a large bowl, sprinkle reserved flour over berries and gently fold into batter. Fill each muffin cup ¾ full. ( This is the recipe for normal size muffins. We made them into miniature size for appetizers.)

{Topping for blackberry muffins}

½ cup sliced almonds

2-3 tablespoons buttermilk

¼ cup sugar

Pinch of cinnamon

Combine Ingredients and spoon evenly over batter.

Bake 15-20 minutes. Makes 24 muffins (48 mini muffins)

Note: Best when served warm. Refrigerate or freeze leftover muffins. They ferment quickly.

While the yeast is activating, mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the honey and molasses into the well. Mix the food coloring with the yeast solution, then pour the solution into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients. You will eventually have to use your hands to combine everything. Knead the dough for 10 minutes on a lightly floured surface, then roll the dough into a ball and place it into a covered bowl in a war place for 1 to 1 ½ hours or until it has doubled in size.

When the dough has doubled, separate it into 6 even portions. Roll each dough portion into logs that are 6 inches long and 2 inches wide. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Set the dough in a warm spot to rise for another hour or so until the loaves have doubled in size.

Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven.

2. Add mushrooms and cook until tender and any moisture has evaporated. Stir in flour, salt and pepper and cook 2 to 3 minutes. Add vegetable broth and bring to a low boil. Reduce heat to a simmer, cover and cook 20 minutes. Stir in cream and cook an additional 10 minutes, stirring often.

{Winter Fruit Romane Salad}

1 Head Romaine

1 Head red leaf lettuce

1 Pomegranate

1 Pear – cut into pieces

1 Apple – cut into pieces

1 can mandarin oranges

Cut up lettuce and place in large bowl. Place all fruit on top. Can put pear and apple in Ziploc bag and add a little lemon juice to keep from browning before serving. Mix up dressing and add to salad just before serving.

Heat oil in skillet over medium heat. Dip cutlets in egg, then in crumb mixture to coat. Add half of cutlets to skillet; cook 5 to 6 minutes or until both sides are golden, turning once. Place in ovenproof serving dish or 13x9x2-inch baking dish. Repeat with remaining cutlets. Preheat oven to 375 degrees.

Prepare sauce: Wipe out skillet with paper toweling. Heat oil in skillet over medium heat. Add onion to skillet; sauté 4 minutes or until softened. Stir in flour and sage; cook, stirring, 2 minutes. Whisk in half-and-half. Bring to simmering until smooth and thickened. Remove from heat. Stir in fontina until blended and smooth. Spoon over cutlets.

With an electric mixer, combine eggs and sugar. Add the milk mix in a steady stream. Strain mixture through a fine strainer. Skim foam.

Divide into 4 ramekins (about 4 oz each) set in baking dish and pour enough hot water around ramekins to come ½ way up the sides. Place in 325 degree oven for approx. 25 – 30 minutes until just set. (Trembles slightly)

In large mixing bowl beat shortening, ginger, vanilla, honey, and lemon peel on medium until fluffy. Add brown sugar; beat until well-combined. Beat in ground ginger, baking powder, baking soda, and salt. Beat in eggs. Beat in as much of the flour as you can; stir in remaining by hand. Refrigerate dough 1 hour or until easy to handle.

Heat oven to 350 degrees. Shape dough in 1-inch balls. Roll in granulated sugar and place on two ungreased baking sheets.

In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325 degrees for 12-15 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugars until smooth. Beat in ¼ cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust. Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to a larger pan.

Bake at 325 degrees for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired.

{The Gifts}
The gals were given soft, warm, comfy blankets wrapped in bright colored fashion scarves and tied together with shimmery snowflake ornaments!
Such a thoughtful and cozy gift! Our recipe pages were also given. Such elegance and comfort!

{The Hostesses}
A warm thanks to Jenae and Lisa S. for such a beautiful evening.
We truly felt part of a magical winter wonderland with all the cozy comforts of home.
It was stunning decor, a divine menu, and such warm and enjoyable conversation.Cozy and heartfelt, indeed!A special thanks to Steve, Mike, Karly, Brooklyn, and the handsome young men too! You made our evening so relaxing and wonderful.